Kuehne June 2019

Spicy Croft Bramble & Beetroot Chutney

Carla Lamont from The Ninth Wave
Serves: 5 x 400ml jars
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  • 2kg blackberries, washed
  • 640g red onions, sliced
  • 540g cooked beetroot, diced
  • 4 cloves garlic, pureed
  • 2 red chillies, minced
  • 540g dark brown sugar
  • 600ml cider vinegar
  • 4 tbsp fresh ginger, grated
  • 4 tsp ras-el-hanout


  1. Heat the oil on medium and add the onions and chillies and fry for 4 minutes on low-medium

  2. Add the garlic and ginger and cook for 1 minute, stirring constantly

  3. Add remaining ingredients except for the beetroot. Turn heat to high and bring to the boil

  4. Strain the berries etc, saving the liquid. Put a 1/3 of the liquid back into the pot with the strained berries and
    simmer on low-medium heat for 15-20 minutes

  5. Put the rest of the strained liquid in a medium-size pot and bring to the boil. Lower heat slighty and boil until
    reduced to half the volume
  6. Add the beetroot and reduction to the simmered berries
  7. Spoon into warm sterilised jars. Cover and seal. Store in a cool, dark and dry place until required
  8. Serve with creamier cheeses such as crowdie, soft cheeses or a zingy cheese like Mull Cheddar
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